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Piedmontese
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<blockquote data-quote="WalnutCrest" data-source="post: 1097330" data-attributes="member: 21715"><p>I love that the first two responses encouraged you to focus on flavor and dining experience.</p><p></p><p>Ask the guy for some burger, and maybe a roast or a steak or two ... eat them and go from there. If you like the flavor, then, ask how he feeds them and try to get the bull that sired the animal you ate (or maybe his full brother or a good son of his).</p><p></p><p>Good luck to you.</p><p></p><p>PS --- They're right ... you can't eat big bones. A higher red meat yield is a nice help when you're trying to make money whether you're selling direct to the consumer, or via the feedyards / salebarns.</p></blockquote><p></p>
[QUOTE="WalnutCrest, post: 1097330, member: 21715"] I love that the first two responses encouraged you to focus on flavor and dining experience. Ask the guy for some burger, and maybe a roast or a steak or two ... eat them and go from there. If you like the flavor, then, ask how he feeds them and try to get the bull that sired the animal you ate (or maybe his full brother or a good son of his). Good luck to you. PS --- They're right ... you can't eat big bones. A higher red meat yield is a nice help when you're trying to make money whether you're selling direct to the consumer, or via the feedyards / salebarns. [/QUOTE]
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